should I marinade? I did 3 pounds of wings a few weeks ago, and just seasoned them with spicy rub from Gates BBQ. They were great, but just curious what you all think. Brine, no brine?
If you haven't tried a brine on poultry, then why not give it a try. This way you can decide if it's worth the extra effort or not. Personally, I think it is.
so i am going to use the recipe for brine listed above (minus the celery powder). Do I do it in a big bucket? Do I refrigerate it? I bought about 2 pounds of thighs and 2 pounds of drumsticks. Just curious on what to do. Thanks again.
Hey Chorizo - I definitely recommend Tip's Slaughter House brine. Been using it for quite a while and it makes a BIG difference.
RE: What to use, I use a plain Jane, none scented, white trash bag. Get the air out and put it in a smaller cooler covered with ice. If the trash bag bothers ya, then use gallon zip locks. Much easier to work with and a bag will ensure all of your parts are fully submerged.